Ingredients

• 250g lean lamb leg, cubed
• 100g Puy lentils, rinsed
• 2 medium carrots (approx. 150g), diced
• 1 large parsnip (approx. 150g), diced
• 1 small fennel bulb (approx. 150g), diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 30ml olive oil
• 500ml vegetable broth
• 1 tsp dried thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Heat 15ml of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and sear until browned on all sides. Remove the lamb and set aside.
2. Add the remaining 15ml of olive oil to the pot. Sauté the onion, carrots, parsnip, and fennel for 5–7 minutes until they begin to soften. Add the minced garlic and dried thyme, and cook for another minute until fragrant.
3. Return the lamb to the pot. Add the rinsed Puy lentils, vegetable broth, rosemary sprig, and bay leaf. Bring the mixture to a boil, then reduce the heat to a low simmer.
4. Cover the pot and let it simmer for 25–30 minutes, or until the lentils are tender and the lamb is cooked through. The stew should be thick but still have some liquid.
5. Remove the bay leaf and rosemary sprig before serving. Stir in the fresh lemon juice and season with additional salt and pepper if needed. Divide between two bowls and serve hot.

Tips & Substitutions

• Make it vegetarian: Replace lamb with extra lentils or diced mushrooms for a hearty plant-based version.
• Flavor boost: Add a splash of red wine while sautéing the vegetables for deeper flavor.
• Storage tip: This stew tastes even better the next day — refrigerate and reheat gently before serving.

Nutrition (per batch)

Calories: 1300 kcal

• Fat: 53g
• Carbohydrates: 105g
• Fiber: 25g
• Protein: 85g